Brioche Bread Recipe
Soft, rich, and buttery homemade brioche loaf perfect for breakfast, French toast, or just warm with honey.
Print Pin Servings: 10 Servings
Calories: 290kcal
Cost: $7
Equipment
- 1 Stand mixer With dough hook or paddle attachment
- 2–3 Mixing bowls For combining, rising, and prepping
- 1 Loaf pan Standard 9x5-inch size
- 1 Loaf pan To cover dough during proofing
- 1 set Measuring cups/spoons For accurate measurement
- 1 (optional) Dough scraper Helps with shaping and handling dough
Ingredients
- 4 cups all-purpose flour spooned and leveled
- ¼ cup sugar granulated
- 1 tablespoon dry yeast instant or active dry
- 1 teaspoon salt
- 4 eggs room temperature
- ½ cup whole milk warm (110°F / 43°C)
- 1 teaspoon vanilla extract optional
- 1 cup unsalted butter softened and cubed
- 1 tablespoon milk for brushing optional
Instructions
- Mix warm milk with yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Combine flour, sugar, salt, eggs, and yeast mixture in mixer. Mix on low speed.
- Add butter gradually until fully incorporated and dough is smooth and elastic.
- Cover the bowl and let the dough rise until doubled, about 1–1.5 hours.
- Turn dough onto floured surface and shape into a loaf or braid.
- Place dough in a loaf pan, cover, and let rise again for 45–60 minutes.
- Brush with milk and bake at 350°F (175°C) for 30–35 minutes until golden brown.
- Remove from oven and let cool before slicing and serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 290kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.5g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 180mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 600IU | Calcium: 40mg | Iron: 1.5mg